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Mad HatterBold wine Style logoTuck Beckstoffer Estate
Madhatter Red Blend 2016
Napa Valley, California

BOLD WINE STYLE

Since the beginning of Mad Hatter in 2003, our goal has been to craft elegant Bordeaux blend using grapes grown throughout Napa Valley. The 2017 vintage aptly continues that commitment, with vineyards in St. Helena, Calistoga, Rutherford and Oakville.   Under the winemaking and farming direction of Shawn Johnson and Tuck Beckstoffer, vineyard blocks were selected with a blend of micro climates and soils to highlight the best Napa Valley has to offer, creating a wine with complex aromas, purity of fruit, balance and a long silky finish.

A deep garnet hue precedes aromas of crushed cherries, black plum, warm cassis, and violets.  The palate is fleshy with suggestions of blackberries, licorice, and Indian spices. Chewy and approachable tannins lead into a long, silky finish.

Appellation: Napa Valley, California
Varietal: 67% Cabernet Sauvignon, 12% Merlot, 8% Cabernet Franc, 8% Old Vine Petit Sirah, 3% Petit Verdot, 2% Malbec
Analysis: 14.8% alcohol / volume
Winemaker: Tuck Beckstoffer

Semper Pinot NoirMellow style logoTuck Beckstoffer Estate
Semper Homage 2016
Pinot Noir
Sonoma Coast, California

MELLOW WINE STYLE

Semper was conceived as a love letter to express enduring faithfulness.  Cultivated in a distinct region of the Sonoma Coast appellation, wines produced in this area have a rare and collectible quality that will only increase in value over time.  During the growing season the vineyard experiences bright sunshine during the day but is subject to a cool blanket of fog that hugs the coastline, creating the ideal conditions for that perfectly slow ripening.

The 2016 Semper Homage Pinot Noir pays homage to some of the great vineyards in the Russian River Valley and Petaluma Gap appellations.  The primary sourcing is Reuling Vineyard in the Russian River Valley, near Forestville.  In addition to having the ideal climate and well-drained soil for making great Pinot Noir, the vineyard is planted with three of the finest Pinot Noir clones, all of which was used in making the 2016 Semper Homage – Lat Tache, DRC and Calera.   The wine is blended with small amounts of two other vineyards – Sunchase Vineyard and Saltonstall Vineyard, both of which are located in the Petaluma Gap at the southern end of the Sonoma Coast appellation.

The 2016 Semper Homage Pinot Noir showcases powerful fruit with an elegant structure and medium body. Upon entry, this wine expresses aromatics of wild raspberry and strawberry, transitioning into a robust rhubarb and cranberry palate. Aged in French oak barrels for twelve months, the wine shows nuances of baking spices that complement the natural fruit components of the Russian River Valley.  While this wine is drinking beautifully now, it will continue to improve and develop in the bottle over the next five to ten years. 

Appellation: Sonoma Coast, California
Varietal: 100% Pinot Noir
Analysis: 14.5% alcohol / volume
Winemaker: Tuck Beckstoffer, Philippe Melka

THE BECKSTOFFER FAMILY

Tuck Beckstoffer

Tuck Beckstoffer

It began on back country roads and among the vines. The Beckstoffer family arrived in the Napa Valley in 1975 and the young son of a future pioneer spent his days in the vineyards throughout every growing season, cultivating deep roots.

Brought up to respect the land and its fruit, Tuck naturally sought out the practice of viticulture, learning from the masters around him. Much like his father before him, he is a farmer first. It was only after he mastered the art of first craft that he turned his attention to a second craft—winemaking. Over three decades after he first set foot in the valley, Tuck bottled his first wine. For him, it was not a whim or passion project, but the culmination of a life lived on the land, among the vines.

Today, Tuck is one of the few Napa stewards who is both a grower and a winemaker. It is this pedigree that makes his approach different: the process begins with the land itself and culminates with a reverence for the winemaking traditions of the past—sharing successes and failures among fellow craftsmen and appreciating the fruits of their labor over a beautiful bottle of wine.

The St. Helena estate opened in 2016, offering intimate tours and private tastings as a way to share this passion—connecting visitors to the land and sharing the knowledge of how the art of grape growing translates into every bottle. Since day one, the Estate was designed to exude a sense of genuine care and generosity of time and spirit.

As the story continues the unfold, Tuck is raising the next generation in the same way that he was raised—as stewards among the vines. He invites you to share in this journey and visit the estate.

“It’s my belief that all great wines are an ode to teamwork. The wine in the glass is the apex of each season’s fruitful collaboration—hands on the vines, boots in the soil, and a team of voices carrying throughout the cellar.” – Tuck Beckstoffer

Learn more about our PREMIUM WINE CLUB and enjoy these amazing wines every other month. Plus, you’ll receive 10% off all retail wine purchases! Learn more >

Mediterranean Lamb Sliders

lamb-slidersRAITA SAUCE INGREDIENTS:
•  1 cup whole milk Greek yogurt, plain
• 3 Tbs chopped fresh mint
• 2 Tbs chopped fresh cilantro
• 1 large garlic clove, minced
• 1-2 tsp lime juice
• 1 ½ tsp finely grated lime peel
• Coarse kosher salt

BURGER & VEGETABLES INGREDIENTS:
• 4 Tbs olive oil, divided
• 1 ½ cups chopped onion
• 2 Tbs minced peeled fresh ginger
• 2 large garlic cloves, minced
• 2 tsp coarse kosher salt, divided
• 2 tsp Madras curry powder
• 1 ¾ pounds ground lamb
• 3 Tbs chopped fresh cilantro
• 1 ¼ tsp cracked black pepper, divided
• 3 medium zucchini (about 12 oz), cut lengthwise into ½ inch-thick slices
• 6 green onions, trimmed
• 1 fresh poblano chili, quartered, seeded
• 13-15 slider buns, or 6-8 hamburger buns or pita
• 1 large tomato, thinly sliced

RAITA DIRECTIONS: Mix yogurt, mint, cilantro, and lime peel in small bowl. Season to taste with coarse salt and pepper. Cover; chill until cold, at least 30 minutes and up to 4 hours.
BURGER DIRECTIONS: Heat 2 tablespoons oil in large skillet over medium heat. Add onion, ginger, and ¼ teaspoons coarse salt. Sauté until onion is tender, about 8 minutes. Mix in curry powder and stir 30 seconds. Remove from heat Cool onion mixture to room temperature, at least 15 minutes.
Place lamb in large bowl. Add onion mixture, 1 teaspoon coarse salt, cilantro, and 1 teaspoon cracked pepper. Blend mixture gently; shape into six ¼-inch-thick patties.
VEGETABLES: Combine zucchini, green onions, and chili in another large bowl. Add 2 tablespoons oil, ¼ teaspoon coarse salt, and 1/2 teaspoon cracked pepper; toss to coat.
PREPARE BARBECUE (medium-high heat): Place vegetables and burgers on grill. Cook until grill marks appear, about 4 minutes, then turn. Cook vegetables until tender, about 3 minutes. Cook burgers to desired doneness, about 4 minutes for medium-rare. Cut zucchini and green onions crosswise into 2-inch-long pieces. Cut chili into thin strips.  Toast buns if desired. Top with burger, tomato slices, vegetable mixture and a dollop of raita. Serve with remaining raita.  Recipe courtesy of Cline Cellars.

Cline_Sonoma_ViognierSilky_StickerCline Family Cellars
Estate Grown Viognier
Sonoma Coast, California

These grapes were grown in four of Cline’s vineyards, in the Sonoma Coast appellation, which has a world renowned reputation for producing excellent fruit. The soil is mineral-rich and needs very little irrigation. The vines are bathed in early morning fog and warmed by afternoon sun.  Viognier grapes are late to ripen and picking them at the right time is very important. Grapes were hand picked and de-stemmed without being crushed and immediately pumped to the tank press where the juice was gently removed. Fermentation at a cool 50°F in stainless steel tanks and neutral barrels allowed Viognier’s flavorful fruit characters to shine through. Serve this wine slightly chilled, and enjoy with salmon, shrimp fettuccine, or cayenne chicken salad.  

charlie-tsegeletos

Winemaker, Charlie Tsegeletos

“Cline’s Viognier offers distinctive aromas of pears, apricots, orange blossoms and honeysuckle with a fresh, bright demeanor” , winemaker Charlie Tsegeleltos.

Winemaker: Charlie Tsegeletos
Appellation: Sonoma Coast, California
Varietal Blend:  99% Viognier, 1% Riesling
Analysis:
14.0% alcohol / volume, 3.42 pH
Critical Acclaim:
Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine.